By Brie Cadmin for divinecaroline
I make this easy and versatile soup during the fall, when pumpkins are in season. Depending on what you have on hand, you can swap out the sweet potato for yam, experiment with different types of squash, or blend in some broccoli for a little green. It’s high in Vitamin A, and served with salad and warm bread, makes a great autumnal dinner.
Simple Pumpkin Soup
One large yellow onion, chopped
1 tablespoon butter
One medium sweet potato, peeled and chopped
2 cups pumpkin, peeled and chopped, or 1-1/2 cups pumpkin puree
2 cups chicken or vegetable broth
1 teaspoon chopped sage
One bay leaf
1-3/4 cup cream or milk
Juice of a lemon
1/4 teaspoon cumin
1/4 teaspoon cinnamon
Salt and pepper
Parsley, toasted pumpkin seeds for garnish
In large saucepan, cook onion in butter until tender. Add next five ingredients and cook over medium heat until vegetables are tender, about twenty minutes. Remove from heat and allow to cool. Puree in blender or food processor, making sure to remove the bay leaf first. After the soup is well blended, return to pan and add milk, lemon juice, and spices. Add more milk or juice for desired thickness. Salt and pepper to taste. Garnish with flat leaf parsley sprigs and roasted pumpkin seeds.
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